摘要
酱油的成分除食盐外,还有多种氨基酸、糖类、有机酸、色素及食品添加剂等。因为近年来"化学酱油"引发了人们对酱油食品安全问题的关注,因此研究酱油中各种物质的检测方法,有利于更好的制定行业标准,更有效地控制食品安全。研究综述了酱油中氨基酸、甜味剂、防腐剂、重金属、有机酸以及风味物质的检测方法,为学者和有关部门进行酱油中各种物质的检测提供参考。同时指出今后对酱油中成分的检测技术应向着高效、快速、准确、普适的方向发展。
The components of soy sauce include amino acids, saccharide, organic acids, pigment and food additives except salt. The ＂chemical soy sauce＂ in recent years draws people＇s attention to the problem of food security of soy sauce, so the detection methods of various substances in soy sauce are studied, which is helpful for relevant departments to set the industry standard and control food security effectively. Research the detection methods of amino acids, sweeteners, preservatives, heavy metals, organic acids and flavor compounds in soy sauce and provide references for researchers or relevant departments to detect the various substances in soy sauce. Meanwhile, point out that the future detection technology of ingredients in soy sauce should develop towards efficient, rapid, accurate and universal directions.
出处
《中国调味品》
CAS
北大核心
2013年第3期14-17,共4页
China Condiment
基金
辽宁石油化工大学博士启动资金项目(2012XJJ001)
关键词
酱油
检测方法
氨基酸
甜味剂
防腐剂
重金属
无机酸
风味物质
soy sauce
detection method
amino acids
sweeteners
preservatives
heavy metals
organic acids
flavor compounds
